Hard Skills
IntermediateAnalytical ChemistryThe application of chemical techniques like titration and pH measurement to monitor the acidity and chemical composition of wort and beer.
IntermediateBrewery MicrobiologyMonitoring yeast health, performing cell counts, and testing for microbial contaminants using aseptic techniques.
BasicCIP System ManagementOperating automated systems to clean the interior surfaces of pipes, vessels, and equipment without disassembly using chemical solutions.
AdvancedInstrumental AnalysisUsing specialized equipment like UV-Vis spectrophotometers or HPLC to measure bitterness units and alcohol by volume.
BasicChemical Safety ComplianceKnowledge of Safety Data Sheets, proper storage of hazardous chemicals, and use of personal protective equipment in a brewery environment.